Sanitary Inspection II

Code:

MV521

Acronym:

ISII

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2017/2018 - 2S

Active?	Yes
Responsible unit:	Aquatic Production
Course/CS Responsible:	Integrated Masters Degree in Veterinary Medicine

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MIMV	43	Plan 2007 to 2017	5	-	5	80	135

Teaching language

Portuguese

Objectives

Make known the general principles of the European Food Law (Regulation (EC) 178/2002): integrated framework ("farm to fork"), responsibility (greater involvement of all stakeholders), transparency (information provided to authorities), cooperation (product withdrawal) and harmonization (European citizenship).

Recognize the Risk Analysis as the cornerstone of food security. Have a formal knowledge of risk assessment, risk management and risk communication. Understand the benefits of directly linking potential food-derived hazards with epidemiological data about Human health. Understand that this rational method reduces the incidence of food-borne diseases, stimulates continuous improvement in food safety, and strengthens consumer protection and, as such, global trade.

Make known the general hygiene rules applying to all foodstuffs (Regulation (EC) 852/2004) and the specific hygiene rules for products of animal origin (Regulation (EC) 853/2004). Also, make known the specific rules for the organization of official controls on products of animal origin (Regulation (EC) 854/2004).

Briefly explain the scientific basis that supports European food legislation, as well as the flexibility needed to accommodate the specific needs of certain establishments.

Explain why and how the nature and intensity of the official controls should be based on the assessment of public health risks, animal health and welfare, where possible, on the type and throughput of the processes carried out and on the food business operator concerned.

The transmission of theoretical knowledge and the technical preparation of students on veterinary inspective acts that fall in i) poultry meat, lagomorphs meat, wild game and farmed game meat, ii) minced meat, mechanically separated meat, meat preparations, meat products and processed fishery products, iii) live bivalve molluscs, fishery products and processed fishery products, iv) eggs and eggproducts, v) milk and dairy products, vi) honey and vii) frogs' legs and snails.

Be aware that in addition to ant, in and post-mortem inspection, the official veterinarian is also responsible for i) animal welfare (Regulation (EC) 1099/2009) and ii) specified risk material and other animal by-products (Regulation (EC) 1069/2009).

Preparing students for conducting audits of good hygiene practices and hazard analysis and critical control point (HACCP)-based procedures in food business operators, checking in a very generic way i) traceability and food-chain information, ii) the design and maintenance of premises and equipment, iii) pre-operational, operational and post-operational hygiene, iv) personal hygiene and training in hygiene and in work procedures, v) pest control, vi) water quality and vii) temperature control.
Practical exercises about microbiological analysis of foodstuffs collected in various stages of preparation, processing, packaging, storage and distribution. At the end, students are encouraged to interpret the results considering both microbiological standards and legal requirements, i.e. criteria for foodstuffs and Process hygiene criteria (Regulation (EC) 1441/2007).

After successfully completion of the course, the students should dominate legislation contents and should have acquired theoretical and practical skills to perform quality evaluation in regard to food hygiene and safety, nutritional value, sensory aspects, storage stability, convenience, economical value and social perceptiveness.

Learning outcomes and competences

A - PROFESSIONAL GENERAL ATTRIBUTES AND CAPACITIES
1. Use one’s professional capabilities to contribute, as far as possible, to the advancement of veterinary knowledge, in order to benefit veterinary practice and further improve the protection of public health.

B - KNOWLEDGE AND UNDERSTANDING
1. The essentials of food quality evaluation in regard to food hygiene and safety, nutritional value, sensory aspects, storage stability, convenience, economical value and social perceptiveness.
2. The national and European legislation regarding veterinary conduct for the prevention and control of food-derived hazards in human health.
3. The principles and methods of microbiological, parasitic, chemical, physical and biotechnological risk-analysis of animal food products, and the application of the control tools and promotion of food safety.
4. The objectives, nature and frequency of inspection procedures during the slaughter of poultry, lagomorphs, farm and wild game, and the corresponding decisions in the case of non-compliance.

C - PRACTICAL COMPETENCES
1. Perform the appropriate inspection acts during poultry, lagomorphs, farm and wild game slaughter, including:
a) Assess and interpret relevant information from the records of the holding of provenance of animals intended for slaughter, using them properly when carrying out ante- and post-mortem inspection;
b) Perform an ante-mortem inspection of all animals before slaughter;
c) Assess, accordingly to the previous procedures, the nature and degree of the necessary actions for the protection of intervening persons and prevention of facilities contamination;
d) Verify continuous compliance with hygiene requirements during slaughtering;
e) Inspect, during and after slaughter, the carcases and related offal;
f) Determine complementary laboratory tests, when needed;
g) Supervise health marking and the marks used;
h) Document and classify the rejection motives, according to its cause or origin;
i) Evaluate the need and utility of inspection results to the food business operator and competent authorities.
2. Verify and implement sanitary procedures and hygienic requirements for the safety of food products of animal origin.
3. Plan and perform auditoria to food companies, according to the type and throughput of the processes carried out as well as the estimated human and animal health risk, including:
a) Systematically verify legal compliance of its operating conditions;
b) Assess the collection of samples obtained for the evaluation of the hygiene and food safety procedures;
c) Interpretation of laboratory assays and verification of legal compliance;
d) Document collected data and propose correction actions.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

A - General knowledge:
Veterinary ethics
Agriculture and agricultural policy
Biochemistry
Microbiology
Morpho-physiology
Pharmacology and toxicology
Food technology
Epidemiology
Public Health

B - Expertise in livestock species:
Animal behavior and animal welfare
Livestock production
General pathology and pathological anatomy
Medical semiology
Parasitology and pathology of parasitic diseases
Pathology of infectious diseases

Program

THEORETICAL:
I. HISTORICAL PERSPECTIVE OF FOOD SECURITY AND FOOD SAFETY. The role of veterinarians.

II. SCIENTIFIC SUPPORT of the national and European food legislation and the GENERAL HYGIENE RULES applying to all foodstuffs (Regulation (EC) 852/2004) and the SPECIFIC HYGIENE RULES FOR PRODUCTS OF ANIMAL ORIGIN (Regulation (EC) 853/2004 and Regulation (EC) 854/2004).

III. POULTRY MEAT INSPECTION, considering animal welfare issues, legislation on transport of alive birds, slaughter and processing technology and hygiene, chilling methods, maturation of poultry meat, marketing standards for poultry meat according to Regulation (EC) 543/2008, ant and post-mortem examination and decisions.

IV. SEAFOOD INSPECTION: General aspects and concepts about seafood are reviewed. The origin of aquatic foods (wild and farmed) and their production chains are characterized. The degradation of these foods is reviewed, as a basis for a better understanding of all the seafood quality evaluation methods nowadays available for use by aquatic food inspectors. In sequence, the specific safety aspects of seafood are mentioned, including main agents, problems they induce and adopted solutions. The HACCP is explained, mentioning examples of frequent dangers, risks and critical control points. Finally, an integrated approach to quality, safety and seafood inspection is made.

V. INSPECTION AND CLASSIFICATION OF EGGS, washed eggs, and eggproducts. Traceability of eggs along the entire production chain.

VI. LAGOMORPHS INSPECTION, reviewing ant and post-mortem examination and decisions.

VII. WILD GAME AND FARMED GAME INSPECTION AND FROGS' LEGS AND SNAILS INSPECTION.

VIII. MINCED MEAT, MECHANICALLY SEPARATED MEAT, MEAT PREPARATIONS AND PROCESSED MEAT PRODUCTS INSPECTION and hygiene.

IX. MILK AND DAIRY PRODUCTS INSPECTION.

X. INSPECTION OF HONEY by applying sensory and laboratory techniques; basics of beekeeping.

XI. Food safety, reviewing the main microbiological, chemical and toxicological hazards. Risk Assessment and Management of Salmonella spp., Campylobacter jejuni, antimicrobial resistance and anabolic compounds in the food industry.

XII. OFFICIAL CONTROLS
AUDITS OF GOOD HYGIENE PRACTICES, concerning:

1. checks on food-chain information;
2. the design and maintenance of premises and equipment;
3. pre-operational, operational and post-operational hygiene;
4. personal hygiene;
5. training in hygiene and in work procedures;
6. pest control;
7. water quality;
8. temperature control.

AUDITS OF HACCP-BASED PRECEDURES, having particular regard to ensuring that the procedures of food business operators provide the guarantees, to the extent possible, that products of animal origin:

1. comply with microbiological criteria laid down under Community legislation;
2. comply with Community legislation on residues, contaminants and prohibited substances; and
3. do not contain physical hazards, such as foreign bodies.

PRACTICAL:
I. Visit to a centre of poultry processing that integrates, in the same physical space, the slaughterhouse and the portioning and deboning of chicken meat, in the sense of providing a direct contact with the infrastructures and equipment, and with the functional organization of an industrial unit. Practical formation about the methods and decisions in course of post mortem examination of chickens and turkeys carcases and giblets.

II. Direct observation of the fish circuit, from the landing to the final selling to wholesalers and retailers. Fishing boats and fishing methods are also covered. Procedures for boxing, icing, transport and refrigeration and inspection are seen and discussed.

III. Direct observation of the main fish processing methods in Portugal. The quality lab is visited, and all procedures explained and shown, from can and seamer analysis to HACCP procedures and registrations.

IV. Observation of the circuit of the eggs. Inspection of eggs by visual exam and candling, applying to each defect the respective sanitary decision.

V. Visit to a rabbit slaughterhouse.

VI. Presentation of honeycomb with honey and pollen. Observation of honeycomb breeding queens, worker bees and drones. Demonstration of the main equipment used by beekeepers on handling of bees, honey extraction and packaging.

VIII. Groups of 5 to 7 students perform an audit to an establishment of food preparation. During this work students should:
A. Evaluate the food operator in regards to i) traceability, ii) foodstuffs and iii) structural, operational and hygiene requirements for establishments.
B. Run the laboratory analytical protocols for foodstuffs, water and surfaces swabs.
C. Write a final report including the information collected throughout the audit, laboratory analytical reports and a SWOT (Strengths, Weaknesses, Opportunities and Threats) of the food operator.

Mandatory literature

Gracey J. F.; Meat hygiene. ISBN: 0-7020-2258-6
Harrigan W. F.; Laboratory methods in food microbiology. ISBN: 0-12-326043-4
Ninios Thimjos 340; Meat inspection and control in the slaughterhouse. ISBN: 978-1-118-52586-9
Morris J. Glenn 340; Foodborne infections and intoxications. ISBN: 978-0-12-416041-5
Paulo Martins da Costa, João Marques e Fernando Bernanrdo; LAGOMORFOS, 2016
Paulo Martins da Costa e Fernando Bernanrdo; OVOS E OVOPRODUTOS, 2016
Paulo Martins da Costa; PERIGOS QUÍMICOS, 2016
Paulo Martins da Costa; GUIA PARA A REALIZAÇÃO DE UMA AUDITORIA, 2016

Complementary Bibliography

Chandan Ramesh C. 340; Dairy processing and quality assurance. ISBN: 978-1-118-81031-6
Charon Dewey M. 205; Honey bee biology and beekeeping. ISBN: 978-1-878075-29-1
Vaclavik Vickie A. 070; Essentials od food science. ISBN: 978-1-4614-9137-8
Martins da Costa et al.; Transfer of Multidrug-Resistant Bacteria Between Intermingled Ecological Niches: The Interface Between Humans, Animals and the Environment, 2012 (Review article)
Juan María Rossell; Enfermedades del Conejo, Ediciones Mundi-Prensa, 2000. ISBN: 84-7114-907-9
Undeland, I., Mackie, I. M., Henehan, G., Nielsen, J. & Nilsen, H.; Methods to evaluate fish freshness in research and industry, 1997
Huss, H. H. ; Garantia da Qualidade dos Produtos da Pesca. FAO Fisheries Technical Paper No. 334, FAO, 1997
Thapon Jean-Louis 340; oeuf et les ovoproduits. ISBN: 2-85206-903-2
Boucher Samuel; Maladies des lapins. ISBN: 2-85557-027-1
Leyral, G., Vierling, E. ; Microbiologie et toxicologie des aliments, 1996
Herenda, D.C. ; Poultry Deseases and meat hygiene - A Color Atlas, Iwoa State University Press/AMES, 1996
Bremner, A. & Jonhston, M.; Poultry Meat Hygiene and Inspection, 1996
Anónimo; Norma do Mel, Codex Alimentarius , 1987
Paulo Martins da Costa, Ângelo Mendes e Fernando Bernanrdo; AVES DE CAPOEIRA, 2016

Comments from the literature

Bibliography: i) European and Portuguese legislation, ii) images, monographs and lecture notes prearranged by the teacher  and iii) complementary bibliography.

Teaching methods and learning activities

Theoretical lectures: The scientific contents of Sanitary Inspection II are presented by the professor and are illustrated by images in slides produced by computer (Power point). These lectures are the starting point to promote the holistic discussion of food safety matters and integration of knowledge previously acquired in precedent disciplines.

Practical classes: Training is performed in slaughterhouses, fishery ports and other food preparation facilities, simulating future professional conditions of working in food inspection tasks. Access to most of these premises is done under collaboration agreements established between ICBAS and food operators. These agreements guaranteed a lasting partnership, cooperation in activities of mutual interest and privileged access for students.

In some practical classes, students can directly manipulate some carcases and simulate the execution of an audit, including the collection of foodstuffs, water and food contact surfaces samples for subsequent microbiological examination.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	60,00
Trabalho de campo	40,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	47,00
Frequência das aulas	70,00
Trabalho de campo	6,00
Trabalho de investigação	6,00
Trabalho laboratorial	6,00
Total:	135,00

Eligibility for exams

The students must attain to at least 3/4 of the practical classes.

Calculation formula of final grade

The evaluation of students in the discipline of Inspecção Sanitária II comprises:
A = written theoretical exam based on multiple choice questions (60 % of the final classification);
B = practical examination (40 % of the final classification), comprising the simulation of an audit to a food operator.

The final classification calculations follows the formula: 0,60 x A + 0,40 x B; approval in both components (A and B) is mandatory.

Examinations or Special Assignments

Groups of 5 to 7 students perform an audit to an establishment of food preparation. During this work students should:
A. Evaluate the food operator in regards to i) traceability, ii) foodstuffs and iii) structural, operational and hygiene requirements for establishments.
B. Run the laboratory analytical protocols for foodstuffs, water and surfaces swabs.
C. Write a final report including the information collected throughout the audit, laboratory analytical reports and a SWOT (Strengths, Weaknesses, Opportunities and Threats) of the food operator.

Special assessment (TE, DA, ...)

According to the legislation in force.

Classification improvement

Students who wish to improve the final classification will undergo a final examination at the time of application or at any other time in accordance with the legislation in force.

Observations

Main bibliography:
I. European and Portuguese legislation prearranged by the teacher.
II. Images, monographs and lecture notes prearranged by the teacher.
Complementary bibliography:
In SIGARRA.